beef order/cut sheet

[boondocks]

Our butcher has one but it is awful. I can't even figure out the cuts on it, let alone a customer. Anyone have a link to (or pic of) a good example of a form a customer can fill out for their order? (I have many diagrams of where the cuts come from on the cow; I'm talking about the actual order form).
Also, what cuts would many of you order typically? Any pics of a typical filled-out form would be interesting to see and to share. I'm always surprised by the variation in our customers' orders.

 

[Jeanne - Simme Valley]

Here's an assortment:
https://www.google.com/search?q=butcher ... OVGGwWGsJM:

I have everything that "can" be cut into a steak, cut into 1" steaks. Chuck steak, round steak, London Broil, and of course all the good cuts. We harvest our steers at about 13 months of age, so they are extremely tender. I'm not afraid to serve round steak to company. I don't have any pot roasts made because we make them out of venison. Love cube steaks and flank steaks also.

 

[greybeard]

Here's an assortment:
https://www.google.com/search?q=butcher ... OVGGwWGsJM:

I have everything that "can" be cut into a steak, cut into 1" steaks. Chuck steak, round steak, London Broil, and of course all the good cuts. We harvest our steers at about 13 months of age, so they are extremely tender. I'm not afraid to serve round steak to company. I don't have any pot roasts made because we make them out of venison. Love cube steaks and flank steaks also.

Hope that includes the top blade roast cut into flat iron steaks.

 

[Son of Butch]

Hope that includes the top blade roast cut into flat iron steaks.

I asked our butcher about flat iron steaks.
He said he can't cut flat iron steaks, because it takes a very expensive laser saw that only a large processor can afford
and not enough volume in his family run butcher shop to even consider buying one. He can only do old school hand cutting.

 

[greybeard]

You just have to split a top blade roast in half horizontally. I buy the roast from any of the local big chain grocers or small butcher shops and make into flatirons myself. I think some in the frozen north call that steak an oyster steak.
I guess some butchers may just cut that whole roast into stew meat....such a waste.

https://www.youtube.com/watch?v=6TMoU5ahB-4

 

[Jeanne - Simme Valley]

I am hauling two steers to our butcher Tuesday. I will have to ask him if he knows how to do that. Any steak is a good steak!!!!

 

[boondocks]

Here's an assortment:
https://www.google.com/search?q=butcher ... OVGGwWGsJM:

I have everything that "can" be cut into a steak, cut into 1" steaks. Chuck steak, round steak, London Broil, and of course all the good cuts. We harvest our steers at about 13 months of age, so they are extremely tender. I'm not afraid to serve round steak to company. I don't have any pot roasts made because we make them out of venison. Love cube steaks and flank steaks also.

Thanks, Jeanne. Any of those are better than our butchers!